Peppery Green Pesto Recipe - Vegetarian Times

Peppery Green Pesto

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Spinach helps tame the bite of watercress or arugula in this sauce.

  • 1Servings

Ingredients

  • 1/4 cup raw unsalted cashews
  • 1/4 cup Parmesan cheese or nutritional yeast
  • 3 cloves garlic, peeled
  • 2 cups watercress or arugula
  • 2 cups baby spinach leaves
  • 1/2 cup olive oil
  • 1/2 tsp. salt, optional

Preparation

Pulse cashews, Parmesan, and garlic in food processor until chopped. Add greens, and pulse until finely chopped. With motor running, blend in oil. Season with salt (if using).

Nutrition Information

  • Calories: 78
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 1 mg
  • Fat Content: 8 g
  • Fiber Content: 0.5 g
  • Protein Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 27 mg
  • Sugar Content: 0.5 g